Unlock the deep, refreshing flavors of the ocean with a foundational staple of Korean soul food. As shown in the file DAESANG Dried Seaweed 200G, Daesang Chungjungone Essential Dried Seaweed (Namhaeansan Cheongjeong Miyeok) is a premium grade, naturally dried brown seaweed harvested from the pristine, clean waters of Korea's Southern Coast (Namhae). Known for its smooth texture and rich nutritional value, it is the classic choice for preparing traditional Korean Seaweed Soup (Miyeok-guk), refreshing side dishes, and cold salads.
Key Features
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Pristine Southern Coast Harvest: Sourced directly from the clean coastal waters of the Namhae region ("남해안산") to ensure the highest natural quality, clean taste, and vibrant color.
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Soft & Tender Texture: Carefully selected and processed to guarantee thin, tender fronds that retain a pleasant bite without being tough or stringy.
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Massive Yield Volume: Don't let the dry state fool you! This 200g bag expands significantly upon hydration, providing an impressive 80 generous family servings ("80인분").
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Nutrient Dense: Naturally packed with essential vitamins, minerals, calcium, and dietary fiber while remaining incredibly low in calories.
Product Specifications
| Attribute | Details |
| Brand | Chungjungone / Daesang (청정원) |
| Product Name | Essential Dried Seaweed (청정미역) |
| Food Type | Dried Marine Product / Sea Vegetable |
| Net Weight | 200g |
| Servings | Approx. 80 servings (80인분) |
| Origin | South Korea |
How to Prepare & Cook
💡 Preparation Tip: Dried seaweed expands up to 10 times its size when hydrated. A small handful goes a very long way!
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Soak: Place your desired amount of dried seaweed in a large bowl of cold water. Let it rehydrate for 5 to 10 minutes until it becomes completely soft, vibrant green, and fully expanded.
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Wash & Drain: Rinse the rehydrated seaweed thoroughly under cold running water once or twice, squeezing out excess moisture. Cut it into comfortable, bite-sized pieces if needed.
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Incorporate into Recipes:
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Korean Seaweed Soup (Miyeok-guk): Sauté the hydrated seaweed in a pot with sesame oil and beef (or seafood) for a few minutes. Add garlic, soup soy sauce, and water or a meat broth base (like Beef Dasida), then simmer into a comforting soup.
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Chilled Seaweed Salad (Miyeok-muchim): Toss the softened seaweed with a sweet and tangy dressing made of rice vinegar, soy sauce, sugar, garlic, and toasted sesame seeds for a refreshing side dish.
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